Combine tamari, vinegar, oil, gochujang, garlic, ginger, scallion and spice powder in a blender and puree. Reserve 1/4 cup of the marinade and refrigerate for later use. Place the wings in a large bowl or plastic zip lock bag and cover with remaining marinade. Marinate the wings in the refrigerator for at least 2 hours (or up to 24)

Heat oven to 450°F. Remove wings from the marinade, lay them on an oiled sheet pan, drizzle lightly with leftover marinade from the bag or bowl and roast for about 12 to 15 minutes. When finished, toss the still-warm wings with the additional reserved marinade.

Notes:

Serving suggestion: These wings are best served either hot or at room temperature, garnished with finely sliced scallion and sesame seeds. Offer extra sauce or Sriracha glaze on the side.

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